Ingredients

	1 small serving(s) ready-to-eat bran flakes
	2 large egg white(s)
	1 1/4 cup(s) buttermilk
	2 tsp canola oil
	1 cup(s) all-purpose flour
	1 Tbsp sugar
	1 tsp baking powder
	1/2 tsp baking soda
	1/2 cup(s) blueberries
	2 tsp powdered sugar

Instructions

• Coat a nonstick skillet with cooking spray; heat over medium-high heat.
  
  
• Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.
  
  
• Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.
  
  
• To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.